Snack Bars

Total time: 1hr 20m
Preparation Time: 30m

For 12 pieces

Nutritional Information

Contains 364 Kcal, 7g Protein, 38g Carbohydrates, 21g Fat


  • Teig
  • 1 sweet shortcrust pastry, rolled into a circle (approx. 32 cm in diameter)
  • 2 tbsp. raspberry jam
  • Füllung
  • 4 egg yolk
  • 4 egg white
  • 50 g sugar
  • 1 tbsp. lukewarm water
  • 1 pinch salt
  • 100 g ground hazelnuts
  • 200 g butter cookies, fein gemahlen
  • 1 tsp. cinnamon
  • 4 tbsp. powdered chocolate
  • 2 tbsp. cocoa powder
  • Fertig backen
  • 1 Beutel dark cake icing, geschmolzen
  • Utensils
  • Für eine Springform von ca. 24 cm Ø, Boden mit Backpapier belegt, Rand gefettet

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  • Teig

    Place the shortcrust pastry in the springform pan, press the edges flat against the base using a fork, firmly prick the base.
  • Füllung

    Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool, coat the base with the raspberry jam. Beat the egg yolks, sugar and water in a bowl using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff. Mix the biscuits with all the other ingredients up to and including the cinnamon, add to the mixture in layers along with the egg whites, fold in with a rubber spatula, spread on top of the pre-baked base. Bake for a further 35 mins. Remove the cake from the oven, leave in the tin and place on a cooling rack, allow to cool a little. Pour the cake glaze over the top, leave to dry.
  • Fertig backen

    Ca. 20 Min. auf der unteren Hälfte des auf 180 Grad vorgeheizten Ofens. Kuchen herausnehmen, in der Form auf ein Gitter stellen, etwas abkühlen. Kuchenglasur darübergiessen, trocknen lassen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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